Curried Chickpea Tomato Soup
Recipe: #43989
December 31, 2024
Categories: Beans, Chickpeas/Garbanzo, Mediterranean, Vegan, Vegetarian, Canned Tomatoes, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (444.2 g)
- Calories 246.4
- Total Fat - 14.9 g
- Saturated Fat - 4.8 g
- Cholesterol - 15.3 mg
- Sodium - 1596.9 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 6.3 g
- Sugars - 4.8 g
- Protein - 6.5 g
- Calcium - 57.6 mg
- Iron - 1.8 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a Dutch oven, heat the olive oil.
Step 2
Add the onion, salt and curry powder.
Step 3
Cook, stirring occasionally, until the onions are tender and turning translucent about 10 minutes.
Step 4
Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds, don't burn.
Step 5
Add the tomatoes, vegetable broth and chickpeas. Stir to combine.
Step 6
Increase the heat to medium-high and bring the mixture to a simmer.
Step 7
Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
Step 8
Use a immersion blender and blend, leaving it a little chunky.
Step 9
Season to taste.
Step 10
Add butter or margarine if vegan.
Tips
No special items needed.
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